- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 hard-cooked egg, chopped
- 1/2 cup sliced celery
- 1 small onion, chopped
- 1/4 cup mayonnaise
- 1/4 cup dill pickle relish
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- Lettuce leaf, optional
- In a bowl, combine all of the ingredients; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired. Yield: 2 servings.
Originally published as Kidney Bean Salad in Reminisce September/October 2004, p49
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